Grilled Artichokes With Parsley Sauce

Description

These crispy browned artichokes serve four as an appetizer … but taste so delicious, you may just want to eat the whole plate as an entrée! Inspired by the New England fine-dining menu at Stone’s Throw restaurant from episode 5 of Gordon Ramsay's 24 Hours to Hell and Back, this recipe highlights fresh, seasonal ingredients in a simple but elevated preparation.

Ingredients

US|METRIC

SERVINGS:

4artichokes (medium)

1cup parsley leaves (packed)

1/4cup lemon juice

1tablespoon red wine vinegar

1clove garlic

1teaspoon fine sea salt

1/4teaspoon black pepper

Directions

Wash, prep, and quarter the artichokes.

Steam artichokes until tender, then pat dry.

Place the artichokes on a hot grill or on a tray under a broiler on high and cook until golden brown.

In the meantime, prepare the parsley sauce by combining the parsley, lemon juice, vinegar, garlic, salt, and pepper in a blender and process until completely smooth.

Serve artichokes hot and crispy with the sauce on the side and more fresh parsley and black pepper to garnish.